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Barley Water (Thick)
From Cookery for every household, 1914
Serves 1
Time to cook: 1½ to 2 hours. Probable cost: 1½d.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
117Calories
4 gProtein
29 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories117 kcal
Protein3.6 g
Carbohydrates29 g
Fiber6.7 g
Sugars2.7 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium6.3 mg
Potassium208 mg
Calcium35 mg
Iron1.2 mg
Magnesium28 mg
Phosphorus71 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1.3 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate17 mcg
Choline15 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 869. The excerpt below is the record exactly as published.
Barley Water (Thick) 2 table-sps. pearl barley. I water. J lemon. 2 breakfast-cupfuls cold ( Sugar. Wash the barley, put it into the lined saucepan and cover with cold water. Bring quickly to the boil, strain and rinse the barley. This whitens it and prevents the drink having a dark and cloudy appearance. Put the barley back into the sauce- pan with the 2 breakfast-cupfuls of water a
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